Thursday, October 3, 2013

Know your Kolkata Food Blogger - My Favourite "A Homemaker's Diary"

Today I have a task at hand. This week at the Know your kolkata Food Blogger event it's Sayantani of A Homemaker's Diary. To begin with she is my most favourite blogger! Her blog is is truly an example of finesse and excellence. Long before I even knew her personally, I have been a fan of her blog.Her recipes , her photographs , her posts everything inspires me. And now that I know her personally I am more in awe of her. She is a fabulous human being - she's a powerhouse of talent but so down to earth. Always the one to encourage you, drop a line or two on every post that I publish - these are the little things that makes Sayantani the person that she is. 

Her blog is a treasure trove of recipes,amazing recipes and many other creative things that she does like pretty crochet work and painting too! The recipe that I have chosen today is a very easy one - the reason for choosing this being egg is a family favourite and a bit of a time crunch to try another recipe. But honestly I will keep trying her recipes regularly because there are so many of them. I have recreated her Dimer Dalna exactly according to her recipe and it was a big hit with the boys.
Here's my Dimer Dalna /Jhol for you all to try.

Eggs: 4
Potato: 1 large
Onion paste: 3 tbsp (If you are using white onions then please chop 1 medium onion very finely or sauté roughly chopped white onions in a tsp of oil for 2-3 minutes and then make a paste. The reason being raw white onions when made into a paste tastes quite bitter)
Ginger-garlic paste: 1 tbsp
Tomato: 1 large
Chili powder: 1 tsp or as per your heat tolerance
Coriander powder: ½ tsp
Garam masala powder: 1/3 tsp or chopped coriander
Turmeric - a pinch

Salt - to taste
Oil: 4 tbsp (mustard oil or a mix of that and white oil)
Whole cloves: 2
Cinnamon: ½” piece
Green cardamom: 1
Wash and cut the potato in quarters. Boil the eggs and potatoes with a pinch of salt till the potato is cooked through. Drain the water and let it cool down in fresh cold water for 5-7 minutes. Peel carefully without breaking the white part and with a sharp knife make 3-4 cut marks on the eggs. Sprinkle salt and turmeric on both and keep aside.

Heat the oil and fry the potatoes and eggs till golden. Take out with a slotted spatula and keep aside.
Temper the same oil with the whole spices (lightly bruised to release the aroma). Once they start to splutter add the onion paste. Fry on low heat for 5 minutes or till you see oil oozing out from the onion. Mix in the ginger garlic paste and cook for another 2-3 minutes. Mix in the coriander and chili powder in 1 tbsp water and add in next, cook for 30 seconds and then add chopped tomato and little salt.

Cover and cook till the tomato is soft and mushy. With your spatula mix the tomato to the spice paste to get a smooth consistency. Cook for a minute and then add the eggs and potatoes. Give it a good mix and then pour in 11/2 cups of water.  Check the salt and adjust as per taste. Cover and let it simmer for 5-6 minutes till the eggs and potatoes takes on the flavour and taste nicely.

Sprinkle chopped coriander or garam masala powder and serve hot with steamed rice or roti or paratha.
Thank you Sayantani for such a wonderful easy recipe. This is what we need for busy days. My dear friends you MUST visit A Homemaker's Diary  if you haven't already! Till then...bye.


  1. Wow, love;y recipe Archita! I make my egg curry in almost the similar way except that I don't fry the eggs and potatoes. Do chk out my recipe and many more at my blog I am now a follwer! Do follow me if you like my food!


    1. Thank u Neets...hopping over to your blog right away